Category Archives: Desserts

Paneer Laddoo

Paneer Laddoo

A very simple dessert made out of Paneer and rolled in some desiccated coconut.

Keep these laddoos in refrigerator and relish them within 3-4 days.

Saffron in milk can be added for a rich and beautiful orange colored kesari laddoos.

Cardamom and Rose essence gives it a refreshing taste and it is an awesome dessert to have after a meal. No need of a mouth-freshener then ūüėÄ


  • Paneer or Cottage cheese : 250 gms
  • Powdered sugar: 200 gms
  • Cardamom powder: 1 tsp
  • Rose essence: ¬Ĺ tsp
  • Desiccated coconut: 1/3 cup
  • Dry fruits(crushed): 1/3 cup¬†(almonds, pistachios, cashews)
  • Milk powder: 1 tbsp (optional)
  • Ghee or clarified butter: 2 tsp
  • Mawa/khoya (dried milk): ¬Ĺ cup (optional)


Start with grating the Paneer. Keep aside.

Take ghee in a heavy bottomed pan, heat and add the crushed dry fruits.fry.


Add the grated Paneer, cardamom and cook till mixture becomes light golden.

Add the powdered sugar and milk powder.

(Note: Grated mawa can be added at this stage.)

Cook till the mixture becomes dry.


Switch off the flame and add rose essence.

After 10 minutes, grind it in a blender for 30 seconds.


Divide the mixture in equal portions and make laddoos out of them.

Roll the laddoos in desiccated coconut.

Enjoy !



10 minute Microwave Choco Banana cake

Choco banana cake

Banana and chocolate is a hit combo and here is a super easy and quick chocolate cake with a dash of banana. Moist and very tasty.


  • All-purpose Flour: 2 cups
  • Eggs: 2
  • Sugar: 2 cups
  • Unsalted Butter: 100 gms
  • Unsweetened cocoa powder: 2 tbsp
  • Vanilla essence: 1 tsp
  • Baking powder: 1 tsp
  • Ripe Banana: 1
  • Milk: ¬Ĺ cup
  • Chocolate syrup/sauce: 2tsp (optional)


Separate egg yolks from whites and beat the whites with a fork until frothy. Add ground sugar, melted butter, essence, mashed banana, chocolate sauce and egg yolks. Mix well.

Now Sieve the flour, baking powder and cocoa powder together.

Mix the sugar butter mixture with the dry ingredients (flour n cocoa) and add milk.

(Note: Microwave cooking makes the cake drier, adding Milk will keep the cake moist.)

Mix properly to make a smooth batter.Grease a microwave safe cake pan with butter and sprinkle some cocoa powder to coat the inner surface.

(Note: If you are using salted butter, the cake may stick to the pan while taking out. Parchment paper can be used to avoid this.)

Pour the batter and level.

Microwave on full power for 6 minutes. After the cake is done, check with a skewer or tooth pick . The cake is ready if the skewer comes out clean.

(Note: Do not microwave for long else the cake will dry out.)

Leave the cake in the microwave for 10 minutes.

Pour some chocolate syrup on a piece and serve as a dessert.

Enjoy !!

Nariyal barfi / Coconut barfi


Nariyal Burfi

You can make this wonderful fudge with left over condensed milk or gulab jamun sugar syrup also known as chashni.

This is how i make Sugar Syrup:
Combine 2 cups sugar and 2 cups water and boil for 6-7  minutes stirring continuously. You can now use it in the recipe.


Coconut : Shredded (dry or fresh) 2 cups

Ghee or Clarified Butter : 1 tbsp

Sugar Syrup (Chashni) : 1 cup (If using condensed milk then adjust the amount of Sugar Syrup)

Crushed Cardamom pods : 4-5

Dry fruits : 1 tbsp (crushed cashews, almonds, walnuts, pistachios or any dry fruit of choice)

Silver varq or leaf : 1 (optional)

Rose essense : 1/2 tsp (optional)

Condensed Milk : 2 tbsp (Optional)

Milk Powder : 1/2 cup (Khoya can be used instead of Milk powder )

Milk : 1/2cup


Heat ghee in a heavy bottomed pan and add the ground cardamom and dry fruits and fry.

Mix in the coconut and saute for 5-6 minutes.

Add the condensed milk, milk and milk powder.

Add in the sugar syrup and cook until the mixture  is perfectly dry.

Mix in the Rose essence.

Now smear some ghee in a deep plate to set the barfi.

Set the coconut mixture in to the plate and garnish with Silver leaf and almond slivers and let it cool down.

After 30 minutes, cut into pieces and Serve.

Enjoy !

Sevaiyya / Vermicelli kheer


Vermicelli kheer or as we call it Sevaiyya or Sheerkhurma is a very simple and fast to make dessert.

You will need –

Ingredients :

  • Sevaiyya or Vermicelli : 1 cup broken and roasted in ghee
  • Ghee : 1 tsp
  • Sugar : 1 cup
  • Milk : 1 l (Full fat is preferred)
  • Cardamom pods : 3-4
  • Saffron strands : 1/2 tsp soaked in a tsp of warm milk
  • Mixed and chopped dry fruits like Pistachios, cashews, dry dates or chhuhara, almonds, charoli seeds : 1tbsp
  • Raisins : 2tsp for garnishing



Break the vermicelli in to small pieces and roast in a heavy pan with a tsp of ghee.

Meanwhile Boil the milk.You can reduce the milk a bit for a rich flavour.

Add ground cardamom and stir.

Add the roasted vermicelli and sugar into the milk.Let the sevaiyya cook for a good 8-10 minutes.

Tease the saffron strands soaked in the milk with back of a spoon so that it releases that beautiful saffron colour and add to the Milk mix.(Note : I sometimes add milk masala too for some added flavor)

Add the dry fruits except raisins.(Note : Do not add the raisins and boil the kheer, the milk may curdle)

Boil until the required consistency.Some people like it very thick and some prefer thin.

Garnish with rose petals(optional), raisins and some saffron strands.

Serve it Hot.

Enjoy !

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